So the last blog before Christmas just made the cranberry sauce. It was so easy, was the work of moments and can’t think why I haven’t done this before.
So many of the TV cooks are shoving in a dollop of pomegranate molasses, the lovely Nigella is a case in point. Are you like me, unaware of what it is and what to do with it!
Apparently this is pomegranate juice that has been boiled down until it is a gloopy syrup. It is tangy, musky and delicious syrup, with a depth of flavour. Think of balsamic vinegar glaze, but a dry (as in wine) finish. It is £2.75 for 210g, so well worth having some in your cupboard. Apparently it is great brushed onto meats before you grill it or use it in salad dressings. But it is also an ingredient in this Persian Cranberry Sauce Recipe.
- 250g Fresh Cranberries (or Frozen)
- Juice and Finely Grated Zest of Half an Orange
- 2 Tablespoons Pomegranate Molasses
- 2 Tablespoons Golden Caster Sugar
- Pinch of Ground Allspice
Simply put all of the ingredients into a pan and over a low heat cook for 10 minutes until it is thick, glossy and sticky. Don’t boil it hard or you will drive off the lovely juices. Cook until the berries have popped open but not fallen appart.
Put it in your serving bowl and let it cool, then if you like sprinkle a little orange zest on the top and serve.
I made mine in advance and popped it straight into the freezer, but it will keep covered in the fridge for up to a week.